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Over the weekend Betsy and I jaunted over to Breckenridge for a day to do some skiing and meet up with a few friends that happened to be in town. Breckenridge is a really cute little town that brings out the ski bum in anyone who visits. Before you know it, you’re walking around saying things like, “Whoa bra! Gotta go carve some fresh pow today.”

The other thing that Breckenridge has is a brewery. So after a day of skiing, we spent a few hours drinking delicious and strong beer.

The whole weekend left us both feeling a bit exhausted and with a tiny headache.

So when we came home we were starving and I had only a few qualifications for whatever we ate:

1) Had to be quick to make. Under an hour definitely. 2) Had to be warm. 3) Had to be healthy.

This soup, which took way less time than I was expecting even, knocked all of these things out of the park and made me feel human again.

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14 comments on “Italian Pasta and Bean Soup”

Love the soup Nick. I only make a vote for one small change: Put a MEAT stock instead of a veggie one. I am currently simmering a beef stock that would totally implode your world that would also kill inside that soup. I am even contemplating a pork hock broth with the rest. Maybe I will riff off of this soup, you game? My recent post Ask the Chef! Episode 2

I use this recipe all of the time too – along with a little bit of this or that including homemade marinara in place of the tomatoes, Parmesan rind, sprig of rosemary, oregano, basil, chard or kale instead of spinach … pretty much anything I have on hand which means it’s never the same soup twice. Today for the first time I tried pinto beans instead of white beans which turned out to be surprisingly good.